Proficiency beverage

ABSTRACT

A hypotonic performance beverage features the use of a polyglucoside having a molecular weight within a range from about 3140 to about 3760, said beverage having a pH within a range from about 3.2 to about 3.5. Such acidity measurement is conventially made using a glass electrode.

ANCESTOR APPLICATIONS

This application is a continuation-in-part of application Ser. No.10/184,242 filed Jun. 27, 2002, now U.S. Pat. No. 6,921,549, which is acontinuation-in-part of application Ser. No. 09/645,429, filed Aug. 24,2000, now abandoned.

BACKGROUND OF INVENTION

Proficiency beverages permit an individual to over-come the problems ofrehydration after prolonged strenuous exertion.

Prinkkilla et al U.S. Pat. No. 4,853,237 discloses a beverage containinga polyglucose component. Stray-Gunderson U.S. Pat. No. 5,114,723discloses a wide range of compositions for a proficiency beverage.Kawashima et al Japanese 402901066! Discloses a performance beveragecontaining polyglucose components. Since about 1911, it has been knownthat the osmotic pressure of solutions of carbohydrates increased as themolecular weight of the carbohydrate increased.

The marketing of the proficiency beverage of the present invention inthe UK has involved sufficient commercial success to stimulate theinterest of other business persons seeking to participate in itsmarketing. In UK the competitive marketers of proficiency beverages havebeen aware of the uniqueness and superiority of the proficiency beverageof the present invention, but have been unable to “reverse-engineer”this proficiency beverage. Such inability to reverse engineer isattributable to both the unobviousness of the composition and theunobviousness of the method of preparing such beverage. Rarely is thereevidence of market place unobviousness, but when there is evidence ofmarket place unobviousness, such evidence merits weighting with otherfactors pertinent to unobviousness.

The Mayo Clinic Family Health Book at page 397 explains that: “Make sureyou drink water before and after exercise in warm humid weather. If youexercise for a period in excess of 30 minutes, stop and drink waterevery 15 to 20 minutes during the exercise.” Such water helps to copewith the dehydration problems, but does not alleviate the problems ofreplacing blood sugar and/or salts dealt with by some varieties ofsports beverages. When a beverage enters the stomach, there hasgenerally been an “incubation period” so that the body could readjustthe composition of the liquid so that it could advance into theintestine, where the absorption of components could occur. In thestomach, some high sugar sports beverages have absorbed liquid from thebody in order to be suitable for transmittal to the small intestine. Indiluting the sports beverage, the beverage is dehydrating a portion ofthe body in order to advance the sports beverage into the smallintestine for its rehydration function. Such dehydration-rehydrationphenomena delay the overall rehydration objective.

How rapidly either the solvent or solute diffuses through asemi-permeable membrane is dependent upon a variety of factors. Becauseglucose is the component in the blood which is needed for energizingfurther strenuous activity, many sports beverages have heretofore had;relatively high concentrations of glucose and/or lower polysaccharides.In the development of the present invention, it was discovered that thespeed with which a body adequately re-hydrates and recovers from thedehydration effects of strenuous activity is delayed by such relativelyhigh content of lower saccharides of the sports beverage.

Terms such as “isotonic” and “hypotonic” and “hypertonic” have sometimesbeen used in connection with the concentration of salts in a liquid,compared to the salt concentration of ocean water or tears or biologicalfluids. However, these terms are also applicable to the concentrationfactors affecting absorption through the wall of the small intestine.One feature of the present invention is the use of a proficiencybeverage designed to be hypotonic both in the stomach and in the smallintestine for the purpose of expediting the re-hydration of theindividual after prolonged strenuous exercise. This has much to do withmaximizing performance after using the beverage, but is less relevant tothe thirst-quenching characteristics of a beverage. In order to bemarketable, however, the sports beverage must also have a flavor whichis sufficiently popular and sufficient thirst-quenching qualities to beutilized. Although the giants in the sports beverage industry have madelarge profits, the hurdles have been so insurmountable that relativelyfew new brands of sports beverages have gained any significant share ofthe competitive market. Market perspectives provided trivial hope thatany newcomer might achieve a worthwhile innovation.

The sports beverage proposed by Winer et al: U.S. Pat. No. 4,592,909aspires for prompt replacement of all of the slats lost in sweat duringthe hours of strenuous activity. The Winer et al patent criticizes priorart sports beverages because of their high sugar content. The Winer etal sports beverage contains no carbohydrates. Sugar-rich sportsbeverages continue to dominate the market.

Winer et al explains that the osmotic pressure phenomena influence howlong a sports beverage remains in the stomach. Winer et al recommendsand claims an osmomolality within a range from 50 to 80 m.osm/liter inorder to shorten the residence time in the stomach. Osmomolality isdefined as the number of particles per liter.

BRIEF SUMMARY OF THE INVENTION

In accordance with the present invention, a proficiency beverageconsists predominately of r, water, modified by an edible organic acidsuch as citric acid for a detectably buffered acidity within the pHrange from about 3.2 to about 3.6, and an amount larger than the acid ofa polyglucose derived by the hydrolytic degradation of starch. Suchproficiency beverage also contains at least some of the modifiers whichhas conventionally been employed in sports beverages, such as flavors,preservatives, salts, and the like. The proficiency beverage isformulated for achieving hypotonic status both in the stomach and in theearly portions of the small intestines for rapid absorption of waterinto the body [that is re-hydration]. The combination of such hypotonicnature and the pH of about 3.4 assures an extremely brief residence timeor incubation time in the stomach. The polyglucosides provide the energyneeded for further strenuous activity, but without the side effects ofusing significant concentrations of sucrose, glucose, and lowerglucosides.

The proficiency beverage of the present invention features the use ofpolyglucosides, that is, polymers resulting from the hydrolyticdegradation of starch [usually involving treatment with enzymes] to aproduct having a molecular weight less than half of the molecular weightof the starch raw material, but predominantly more than triglucosides.Significant energy supplement is provided without decelerating the speedof re-hydration by the body's absorption of the water from the smallintestine. The hypotonicity is achieved notwithstanding the inclusion ofsignificant energy food. The beverage of the present invention ishypotonic to the stomach and small intestine, thus accelerating there-hydration. The proficiency beverage of the present invention can alsocontain at least some of the components conventionally included in somesports beverages, such as flavors, sodium chloride, potassium chloride,a biological preservative such as sodium benzoate, and lower saccharidesas sweetening flavors, as distinguished from being the principalenergizing food component of the beverage. Because some such optionalcomponents can affect the pH of the proficiency beverage, differentconcentrations of citric acid may be needed for achieving the pH rangeof 3.2 to 3.5 for the proficiency beverage.

DETAILED DESCRIPTION OF THE INVENTION

This invention is concerned with both replenishing energy and expeditingthe absorption of water because the proficiency beverage is hypotonic inthe stomach with respect to the body fluids and is hypotonic withrespect to the body fluids on the other side of the wall of the smallintestine. Such shortening of the residence time in the stomach and suchacceleration of the absorption of the water are achieved partly by thecontrol of hypotonicity, partly by control of the pH, and partly by theuse of corn syrup polysaccharides as the principal source for providingfood energy from the proficiency beverage. Although minor amounts ofsucrose and/or glucose can be included in the proficiency beverage, theweight concentration of such lower glucosides is relatively low comparedin the relatively high weight concentration of polyglucosides having ahigher molecular weight than tetraglucosides. Although several examplesare provided for illustrating a few of the plausible ranges of theconcentration of components while still achieving the intendedobjectives, other variations are plausible, as clarified in the claims.

EXAMPLE 1

A proficiency beverage is characterized by the presence of:

-   -   [a] predominantly water;    -   [b] 0.035% citric acid, thereby providing the edible organic        acid needed for achieving the acidity needed for a pH range        between pH 3.2 and pH 3.5 in the proficiency beverage;    -   [c] Corn syrup containing carbohydrates constituting 2.0% of the        proficiency beverage. Such carbohydrate concentration is        significantly greater than the concentration of the citric Acid.        Said carbohydrates have a moderate molecular weight because such        carbohydrates Are prepared by the enzyme treatment of an aqueous        dispersion of cornstarch;    -   [d] 0.5% sucrose, thus being only 25% of the moderate molecular        weight polyglucose but providing a sweetening effect desirable        in achieving a thirst-quenching taste; and    -   [e] appropriate amounts of conventional components such as a        small concentration of sodium citrate as a buffer,        preservatives, and flavors, etc.

The performance beverage has a buffered pH within the range from about3.2 to about 3.6

Athletes using the resulting proficiency beverage report a more promptreturn to feeling as rehydrated as at the first of a game.

EXAMPLE 2

A liter of proficiency beverage is prepared to contain: 3.5 grams ofcitric acid; 62.5 grams of corn syrup carbohydrates; 6 grams of sucrose;150 milligrams of sodium benzoate; 680 milligrams of sodium chloride;350 milligrams of potassium chloride; and 2.6 grams of flavors. Marathonrunners deem this to be an acceptable proficiency beverage.

EXAMPLE 3

A proficiency beverage is prepared following the general features ofExample 1 but substituting for the corn syrup 4.0% polysaccharide havingan average of about 7 glucoside units per molecule and derived by theenzyme treatment of wheat starch. Otherwise the formulation follows thatof Example 1. Athletes using the formulation report a feeling of beingpromptly re-hydrated after strenuous exercise.

EXAMPLE 4

A proficiency beverage is prepared consisting predominantly of water andcontaining 0.9% polyglucose having an average molecular weight of about9 glucoside groups per molecule, but otherwise generally resemblingExample 1. Athletes report it to be a performance beverage superior tothose which recently have been most marketed.

EXAMPLE 5

A liter of proficiency beverage is prepared so that it is mainly watercontaining 400 milligrams of citric acid and 40 grams of a polysaccarideproduct resulting from the enzyme treatment of corn syrup. Thispolysaccharide product has about 2% dextrose, about 8% maltose, about10% maltotriose, and about 80% polyglucose compositions having at leastfour glucose units, but trivial concentrations of polyglucose componentshaving a molecular weight of starch. Such product has been widely usedas a food extender having greater solubility than starch but lesssolubility than maltose in products such as soups, sauces, seasonings,and meat products.

This solution is modified by the addition of 3 g of sugar. The additionof 150 milligrams of sodium benzoate preservative and 1 gram of sodiumcitrate buffer modifies the mixture. Small amounts of both sodium andpotassium salts are included in this example of a proficiency beverage.Some of the potassium can be provided as an artificial sweetener knownas Acesulfame K. By adding 30 milligrams of Acesulfame K and 400milligrams of potassium chloride, at least a portion of the potassiumcontent of the sweat can be replaced promptly. Similarly, adding 800milligrams of sodium chloride copes with at least a portion of the lossof sodium through sweat. It can be noted that the salt concentrationsare a small fraction of the salt concentrations recommended by Winer etal. U.S. Pat. No. 4,502,909. Appropriate flavors [desirably naturalflavors] are added to provide one liter of proficiency beverage having apH of about 3.4.

The beverage is made available to ironworkers carrying heavy steel beamsin the hot sun. The ironworkers who drink such beverage several timesper day are able to perform better because the beverage decreases therate at which any dehydration occurs, and provides energy for strenuousactivity. By repeating use of the beverage intermittently during theday, ironworkers can work strenuously in the hot sun without as severeexhaustion as has been the pattern in the past, thus stimulatingenthusiasm by ironworkers for the proficiency beverage of the presentinvention.

EXAMPLE 6

A liter of proficiency beverage is prepared containing about 6 grams ofcitric acid, about 1.3 grams of sodium citrate, about 80 grams of cornsyrup polysaccharides, 5 grams of sugar, 50 milligrams of sodiumbenzoate, 400 milligrams of sodium chloride, 200 milligrams of potassiumchloride, and 300 milligrams of flavors. Racecar drivers using thisproficiency beverage before and during prolonged races in hot weatherfeel more proficient because the strenuous activity is less fatiguing.

A proficiency beverage is prepared using the relatively high proportionof polyglucose of Example 2, such polyglucose having an averagemolecular weight corresponding to about nine glucose units, thusresembling Example 4. The polyglucose is prepared by the enzymaticdegradation of corn starch followed by spray drying to prepare asolubilized starch. A synthetic sweetener is included in the flavors forthe purpose of decreasing the sourness, because the citric acidconcentration is high enough to impart to the proficiencyh beverage a pHwithin the range from 3.3 to 3.5.

EXAMPLE 8

In order to achieve the significantly advantageous proficiency beverage,it is desirable to employ a combination of characteristics in the finalbeverage which are not readily achieved by normal mixing procedures,thus making it extremely more difficult to seek to duplicate thebeverage merely by analyzing such beverage. The narrow pH range of 3.2and 3.5 in combination with a relatively high concentration of thedegraded starch is optimally obtained using a preferred method ofpreparation. Normally one would expect to be able to mix all of theingredients for a short time without any benefits from prolonged mixing.Because the degraded starch is normally used, not in a; beverage, but ingravies, soups, and other viscous products, its use in a thinnon-viscous performance beverage is unusual. The mixing of the degradedstarch thickener into the predominantly aqueous beverage isadvantageously achieved by an appropriate method involving relativelyprolonged mixing periods.

Although the pH of the proficiency beverage should be in the 3.2 to 3.5range, the initially prepared solution of citric acid is more stronglyacidic. The final concentration of citric acid in the performancebeverage is about 0.027 moles per liter. The initial solution of citricacid is about six times as concentrated, because only 150 ml. Of springwater are used for dissolving 3.51 [0.02 mole] of anhydrous citric acid.The buffering is slight because the ratio of sodium ions to carboxylicacid groups is about 11 after the addition of 0.07 grams [0.005 mole] ofsodium benzoate, functioning also as a preservative for the degradedstarch. After the citric acid and sodium benzoate are added, thesolution is aged for about ten minutes while working elsewhere withother components. Into this buffered solution is added the 70 grams ofthe degraded starch, so that this acidic dispersion contains about 30%of the solubilized starch powder having an average molecular weightcorresponding to about nine glucoside units per molecule.

Several ingredients are then added to the dispersion of the solubilizedstarch in the citric acid solution. For example, salts and the flavors,including an artificial sweetener, are added. Then the supplementalwater is added in a quantity to make a liter of beverage, stirring forabout 20 minutes. A stable beverage containing about 7% degraded starchis thus prepared. This stable beverage has a pH of about 3.3 but doesnot taste as sour as would be expected for such a low pH because of theaction of the artificial sweetener. The usefulness of a performancebeverage is significantly affected by its taste, because the dehydratedindividual is likely to drink inadequate beverage unless the taste isattractive.

The osmotic pressure of the thus prepared performance beverage isisotonic with respect to both the stomach and the upper intestines, sothat the performance beverage is very rapidly adsorbed through the upperintestine walls. The blood can utilize the polyglucoside components ofthe performance beverage, and store excess polyglucosides as glycogen inthe body. Some of the prior art sports beverages have had a high glucosecontent exceeding the immediate needs of the body for glucose. Theattractive effectiveness of the performance beverage of the presentinvention is believed to be attributable in part to achievinghypotonicity as regards osmotic pressure, as distinguished fromhypotonicity as regards salt content or glucose content, and/or otherinterpretations of hypotonicity.

EXAMPLE 9

An aqueous solution of about 0.2 molar citric acid is modified by theaddition of a spray dried powder resulting from the spray-drying ofenzyme-degraded corn starch. Such dried powder is a mixture ofpolyglucose components having an average molecular weight correspondingto about 9 glucose units per molecule, and is generally employed as a“solubilized starch” in the manufacture of soups, gravies, and otherproducts relying upon starch products as thickeners The amount of thedegraded starch thus added to the solution of citric acid is about 40%of the weight of the citric acid solution. Because the citric acidsolution is only 9.2 molar, any further degradation of the polyglucosesolubilized starch powder does not alter the average molecular weight ofthe polyglucose outside the range of polyhglucose materials of about 9polyglucose units per molecule. The acidity of the citric acid solutiondoes permit easier dispersion of the polyglucose in the aqueous system.Such dispersion of the polyglucose in the citric acid solution ismodified by the addition of flavors, buffers, and related beveragecomponents, including an artificial sweetener. Then additional water ina quantity sufficient to make one liter of beverage having the pH rangebetween 3.3 and 3.5 is added to provide a performance beverage.Notwithstanding the pH of about 3.5, the beverage does not tasteexcessively sour because of the impact of the artificial sweetener. Thestirring during and after the addition of the dilution water shouldcontinue for about ten minutes.

The osmalitic pressure of such performance beverage is hypotonic withrespect to the body fluids in both the stomach and upper intestines,leading to rapid rehydration of the body of an individual needingrehydration because of extreme exertion.

EXAMPLE 10

Corn starch is subjected to hydrolysis by enzymes to prepare a liquiddispersion suitable for spray-drying. During the spray-drying, somesupplemental degradation of the starch may occur. The dried powder hasan average molecular weight of about nine glucoside units per molecule,but includes some lower polyglucoses and some higher polyglucoses. Thisdried powder is normally used as a thickener for gravies, soups, as ifit were a starch which had been modified sufficiently for enhancing itsdispersability in water.

Pure food-grade citric acid is dissolved in water to provide aconcentration of about 0.2 molar. A dispersion is prepared containingfrom about 28% to about 35% of such solubilized starch in such acidicsolution of citric acid. Such dispersion is allowed to age for about tenminutes, during which some acidic degradation of starch [asdistinguished from enzymatic degradation of starch] might occur, withouttaking the composition outside the average molecular weight range of apolyglucose having about nine glucose units per molecule. Then variousmodifiers, including artificial sweeteners, are added to thecomposition. Then about three parts of additional water are added,thereby increasing the pH of the composition to about 3.3 and within therange from 3.2 to 3.4. By reason of the presence of the artificialsweetener, the taste of the performance beverage is Not as sour as mightbe expected with a beverage having such a pH. The osmotic pressure ofthe performance beverage is hyptonic with respect to body fluids in boththe stomach and the upper intestine, whereby the performance beveragestimulates rapid rehydration of a body dehydrated by prolonged exertion.

EXAMPLE 11

Cornstarch is a predominantly linear polyglucose having an averagemolecular weight corresponding to more than about 2000 glucose units.For many decades, sweeteners have been prepared by degradation ofcornstarch. The products from the degradation of other linear starchesare reasonably equivalent. Refined dextrose derived from cornstarch issubstantially equivalent to refined dextrose derived from other linearstarches. In the USA, starch degradation generally concerns cornstarch.Such products are marketed either as syrups or as spray dried products.Utility is significantly dependent upon average molecular weight. Whencorn starch is subjected to degradation, the resulting mixture containsboth dextrose and molecules resembling starch plus a variety ofmolecules having an intermediate molecular weight. Except in preparingsweeteners such as dextrose, the degradation products are generally usedwithout seeking to separate fractions of narrower molecular weightrange.

The average molecular weight of the partially degraded product iscontrolled by the total procedure, including any thermal degradationduring spray drying. Processing conditions, including spray drying, canbe controlled to produce different materials, each having a usefulaverage molecular weight that is its identifying property. Theunderstanding of average molecular weight is sometimes clarified bytreating the mixture as if it resembled a polyglucose having aparticular number of glucose groups.

One group of products serves primarily as sweeteners, and containssignificant amounts of dextrose plus some higher polyglucoses. Theaverage molecular weight of such sweeteners is generally less than about5 glucose units. A large demand exists for sweeteners having a highdextrose content.

Starch is much cheaper than any of the degradation products. Those CSSproducts having an average molecular weight greater than about 6 glucoseunits are sometimes referred to as “soluble starch” powders because theycan be employed as thickeners for soups and other applicationsresembling uses for starch. Cooks are prepared to pay more for the“soluble starch” than for normal starch even though there have beenimprovements in the mixing methods and apparatus. From the nutritionalperspective, dozens of varieties of Corn Syrup Solids [CSS] powders aresubstantially equivalent, so that product labeling merely requiresreference to CSS.

Although CSS powders having an average molecular weight corresponding to9 glucose units are useful in making ice cream and thickening soups andfor decreasing the calorie content of margarine, etc, they differsignificantly from CSS powders having an average molecular weight of 20glucose units. Purchasers of CSS generally rely upon the averagemolecular weight data provided by the manufacturer. Equivalent productscan be made using many variations in the processing. Average molecularweight measurements provide one of the most important distinctions amongthe many varieties of CSS. Even though average molecular weight is thesignificant property, a few applications require either the syrup or theCSS. However some products can use either.

Acid hydrolysis is advantageous and quick in the making of sweeteners,and can be used in making other types of Corn Syrup Solids. Enzymaticdegradation of starch, although sometimes not as rapid, offers someadvantages, particularly in making CSS having higher molecular weights.Successive use of thermal, acid, enzymatic and/or other degradationmethods have been evaluated.

The Corn Syrup Solids having an average molecular weight correspondingto from about 20 to about 24 glucose units have trivial sweetness, andaccordingly would not seem to be suitable for a beverage requiringsweetness. Moreover such 20-24 glucose type CSS powders can best bedispersed in water only with power mixing, and hence remote from thenormal patterns of merely mixing liquids when formulating a bottledbeverage.

The present invention concerns a performance beverage featuring powdersof a type known as corn syrupy solids [CSS] designed as thickeners andhaving an average molecular weight of above about a polyglucose havingfrom about 20 to about 24 glucose units, that is, an average molecularweight within a range from about 3140 to about 3760. Because corn syrupsolids contain some glucose, maltose, and lower polyglucoses, asignificant portion of the polyglucose has more than 24 glucose units.

Because there are three carboxylic groups in citric acid, its potentialacidity is significant, but the degree of ionization is restricted. Asolution of about 0.21 molar citric acid is prepared. About 1,000 gramsof such 0.21 molar citric acid solution are prepared. About 80 grams ofsuch 3140-3760 average molecular weight Corn Syrup Solids [CSS] aredispersed in such citric acid solution, using power mixers. Such CSS hasrelatively small amounts of lower polyglucosides, so that its averagemolecular weight corresponds to about 22 glucose units or about 3454.Variations in the quantity of the corn syrup solids provide an assurancethat after the water dilution step, the concentration of such higherpolyglucose are within the range from 2% to 7% of the proficiencybeverage. Such CSS having a molecular weight of about 3354 is availableas a C-STAR-DRY GL01920 from Cerestar, Cargill Foods, Cedar Rapids, Iowa52406-1467.

After the power mixing, the dispersion is permitted to age for at leastten minutes. Because the ultimate beverage needs appropriate sweetnesswith minimized lower carbohydrates, an artificial sweetener is added tothe mixture of water, citric acid and the thickener having about 22glucose units per molecule. Sodium citrate buffer, flavors, and otheradditives are also power-mixed into the relatively concentrateddispersion. Power mixing is employed during the dilution of suchconcentrate with about three parts of water. Appropriate minoradjustments of the amount of water are based upon measurements of the pHof samples using a glass electrode testing apparatus to assure a pHwithin the narrow range of from pH 3.2 to 3.5. Because of the presenceof both citric acid and sodium citrate, this is a buffered pH that isnot affected by the pH of the flavors and related additives. Such strongacidity is outside the range of many beverages. However, becausesweeteners other than lower carbohydrates are relied upon for most ofthe sweetness, the consumer can enjoy a beverage that does not taste assour as connoted by such pH of 3.2 to 3.5 range. Great emphasis isplaced upon such precisely controlled pH between 3.2 and 3.5 isexpediting the diffusion of the beverage into the blood stream in theupper intestine. The controlled molality of the beverage is hypotonicwith respect to both the stomach contents and the subsequent diffusioninto the upper intestine. However, such high acidity expedites thetransfer of the beverage through the upper intestine into the blood. Ofparticular importance, the controlled molality of the polyglucosethickener having about 22 glucose units per molecule accelerates theabsorption of both the water and the carbohydrate into the blood in theupper intestine.

The resulting composition that is used as an energizing rehydrationbeverage or performance beverage consists predominantly of water, from 2to 7% corn syrup solids comprising polyglucose molecules having anaverage molecular weight corresponding to from 22 to 24 glucose unitsper molecule, and having a pH within the narrow range from 3.2 to 3.5.

EXAMPLE 12

Following a procedure resembling that of Example 11, a beverage isprepared by first preparing a mixture of about 43 grams of citricanhydride and 957 grams of water to prepare 100 grams of water toprovide 1000 grams of 0.25 molar solution of citric acid. Using powermixing, about 90 grams of Corn Starch Solids marketed as C-STAR-DRY GLO1920 from Cerestar, Cargill Foods, Cedar Rapids, Iowa, 52406-1467. Suchdispersion was aged for 15 minutes, and then a mixture consisting oforange flavor, an artificial sweetener, and sodium citrate bugger wereadded. Using power mixing. A glass electrode pH meter is employed duringthe terminal stages of adding mixing. A glass electrode pH meter wasemployed during the terminal stages of adding about 3,000 g. of tapwater to prepared about 4000 g of beverage having a pH between 3.2 and3.5 of liquid.

Particular attention is directed to the step of oxygenating suchbeverage so that the athlete is refreshed by the oxygen in the beverageas well as the oxygen derived from the lungs. Some athletes enjoy theflavor of a beverage having dissolved gases. However, beveragescontaining nitrous oxide, although described in some patent literature,are objectionable because of the soporific propensities of the nitrousoxide. Beverages containing carbon dioxide sometimes help to contributeto the increase in the respiration rate of the consumer. Thegas-containing beverage featuring dissolved oxygen has neither of thoseadverse effects. Desirably such oxygen is dissolved in the beveragehaving the 3.2-3.5 pH just prior to bottling.

The concentration of oxygen in water is generally expressed as volumesof oxygen per volume of water instead of using a weight percentage. Whenone volume of oxygen is dissolved in water, it corresponds to about0.00178% by weight of oxygen. Various samples of tap water, depending onits previous processing, may contain from about 5 to 8 ppm by volume ofoxygen. In accordance with this embodiment of the present invention,benefits flow from controlling the oxygen content to be within a rangefrom about 100 ppm to about 300,000 ppm of oxygen by volume of beverage.Persons desiring an oxygenated beverage obtain the benefits of the3.2-3.5 pH range and the energy contribution of the CSS when using suchbeverage.

Various modifications of the invention are possible without departingfrom the scope of the appended claims.

1. In a proficiency beverage comprising predominantly water, saidproficiency beverage being scheduled for use by individuals havingprolonged strenuous exertion tending to cause detectable dehydration,the improvement which consists of: [a] controlling the pH of saidproficiency beverage to be within the range from pH 3.2 to 3.5 by reasonof an edible acid; [b] controlling the proportion of higher carbohydrateto be within the range from 2% to 7% by weight; and [c] controlling thecomposition of the higher carbohydrate to be a polyglucose powder hayingan average molecular weight from about 3140 to about 3760 by reason ofcorresponding to about 20 to about 24 glucose units per molecule, saidpowder being prepared by spray drying of an aqueous dispersion of theproduct from enzymatic degradation of corn starch, said proficiencybeverage having an osmolality that is hypotonic with respect to bodyfluids in both the stomach and upper intestine, said proficiencybeverage providing energy for the body during a longer time thanbeverages focusing on lower carbohydrates for energy.
 2. The beverage ofclaim 1 containing on a volume basis from 100 ppm to 300,000 ppm ofoxygen.
 3. In the method of preparing a proficiency beverage containingwater, carbohydrates, and flavors, the improvement which consists of:[a] preparing an acidic solution of about 0.2 molar citric acid; [b]dispersing into such relatively concentrated citric acid solution arelatively large amount of polyglucose having an average molecularweight of from about 3140 to about 3760 corresponding to about 20 toabout 24 glucose units in the polyglucose; [c] allowing such aqueousdispersion of citric acid and such polyglucose to age for at least tenminutes; [d] adding an artificial sweetener, modifying salts, and otherflavors to such acidic dispersion; [e] adding several parts of waterwhile stirring for at least ten minutes to prepare a proficiencybeverage having a pH within the range from 3.2 to 3.5, said beverage nothaving the sourness to be expected from a beverage such n acidic pH byreason of such artificial sweetener.
 4. The method of claim 3 in whichthe polyglucose is prepared by enzyme degradation of corn starchfollowed by spray drying to prepare a soluble starch suitable as a foodthickener.